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How to Make Cajun Remoulade Sauce
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This Cajun-style remoulade sauce starts with a creamy base of mayonnaise and ketchup, blended with mustard, cornichons, capers, fresh herbs, and a medley of bold spices. While inspired by the classic French remoulade, this version brings a tangy, Cajun-inspired twist that’s packed with flavor. Making it at home ensures a fresher taste and allows you to easily adjust the seasoning to suit your preferences. I use this easy to make remoulade on my crispy shrimp po’ boy, but it’s also a great pairing with Maryland crab cakes or for dipping fried green tomatoes.
How to Make Cajun Remoulade Sauce
Table of contents
Key Ingredients in This Recipe
- Mayonnaise – The base of the remoulade sauce is mayonnaise to give it a creamy consistency.
- Ketchup – Ketchup adds a sweet, subtle tomato flavor to the sauce.
- Herbs – Chopped fresh flat-leaf parsley and diced green onions add a fresh element to the sauce.
- Cornichons – While many recipes use chopped pickles, I prefer the sharp and tangy, yet delicate, flavor of cornichons.
- Capers – Capers have a tangy, salty and briny flavor that works well in combination with the anchovies and herbs. The edible part of the caper plant is the immature flower buds, which are typically served pickled and packed in oil or salt.
- Mustard – I use Dijon mustard though many creole-style recipes opt for creole mustard instead.
- Spices – A bit of paprika and cayenne add color and a hint of spice to the sauce without overpowering it.
How to Make Cajun Remoulade
Step 1: Add ingredients to mixing bowl.
In a small bowl, whisk together the mayonnaise, ketchup, parsley, green onions, cornichons, capers, paprika, Dijon mustard and cayenne until thoroughly combined.
Step 2: Serve.
Taste the sauce and season to taste with salt and pepper, as needed. Cover and refrigerate until ready to use. Can be made up to a week in advance.
Tips and Tricks for This Recipe
How to Store Cajun Remoulade
This sauce can easily be prepared in advance and stored refrigerated in an airtight container for up to a week.
What to Serve with Remoulade Sauce
- Spread it on your favorite sandwich to kick up the flavor like this crispy shrimp po’ boy.
- I love serving it on the side of my homemade Maryland crab cakes for dipping!
- It’s great as a dip for fried green tomatoes or French fries.
Other Recipes to Try
If you enjoy this homemade cajun remoulade recipe, give these sauce recipes a try:
How to Make Cajun Remoulade Sauce
Rate this Recipe
Ingredients:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons diced flat-leaf parsley
- 1 tablespoon diced green onion
- 1 tablespoon finely diced cornichons
- 2 teaspoons drained, diced capers
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- ⅛ teaspoon cayenne
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- In a small bowl, whisk together the mayonnaise, ketchup, parsley, green onions, cornichons, capers, paprika, Dijon mustard and cayenne until thoroughly combined.
- Taste the sauce and season to taste with salt and pepper, as needed. Cover and refrigerate until ready to use. Can be made up to a week in advance.
Nutrition:
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I ran to the store for remoulade sauce the other day and couldn’t find any! I was so happy I found your website and was able to make my own. I liked it so much better then store bought, I am officially a “I can make that at home” girl!
So happy to hear it was hit!